Meet ‘Korea’s Next-Generation Ace Chef’, Kim Kyu-Lynn, The Rising Star Poised to Lead the Future of K-Food

Korea’s culinary scene is on fire. The reason is simple: 14-year-old Kim Kyu-Lynn has become a whirlwind in the Korean culinary scene.
 
At just 14 years and 3 months old, Kim claimed a historic achievement at the 2025 Korea World Food Championship, a major national culinary competition held at the AT Center in Yangjae-dong, Seoul, in October 2025.
 

[KYU RIN, the youngest winner of the 8th Grand Prize & Lee Junwoo, president of Yangjae Chef School]

She swept a total of eight titles — including the Grand Prize, the National Assembly Speaker’s Award, the Seoul Mayor’s Award, the Member of the National Assembly Award, and three gold medals — becoming the youngest competitor in Korean culinary history to do so.
 
A month later, in November 2025, she made her debut on the international stage at the FHC China International Culinary Arts Competition held at the Shanghai New International Expo Centre (SNIEC), Asia’s largest WACS-certified A-level competition.
 

She became the youngest participant in history, breaking the previous record of age 16 by an astonishing 20 months at 14 years and 4 months old. She went on to win one silver medal and one bronze medal, once again setting records as both the youngest medalist and the youngest multi-medalist.
 
We sat down with Kim Kyu-Lynn — widely recognized as the next-generation ace of Korean cuisine and now drawing attention from the global culinary world — along with Director Lee Jun-woo of Yangjae Chef School, who discovered and trained her to become the youngest eight-title champion and was honored with the ‘Outstanding Instructor Award’.
 

[With Kenny Kong, the living legend of the world's culinary scene]

To Kim: This year, you set remarkable records — becoming the youngest Grand Prize winner and multi-title champion in a major Korean culinary competition, and breaking three youngest-ever records at the FHC China International Culinary Arts Competition as well. You are now widely recognized as the next-generation ace of Korean cuisine. Congratulations. How do you feel about these achievements?
First of all, these results were only possible thanks to the exceptional guidance of my teachers and the support of so many people. I simply did my best because I didn’t want to disappoint them. I am truly grateful and still can’t quite believe all the honors I’ve received.
 
To Director Lee : Congratulations on receiving ‘the Outstanding Instructor Award’. What does Kim’s achievement represent?
A) A 14-year-old student entered both ‘Western’ and ‘Korean cuisine’ categories in a major national culinary competition, competing in both 〈display〉 and 〈live cooking〉 divisions — and won top honors across the board. Then, she went on to claim medals at the international competition in Shanghai, proving her skills on a global stage. This truly signifies the rise of a new next-generation ace who will lead the future of K-Food.
 
How did you first become interested in cooking?
In 6th grade, my family went camping in Hoengseong, Gangwon-do. My uncle, who isn’t even a chef but a dentist, grilled meat over a wood fire. It tasted completely different from anything I’d ever had at home or in a restaurant—so rich and incredibly delicious.
 
I was fascinated by how the same ingredients can taste completely different depending on how they’re cooked, and I grew curious about various culinary techniques. I officially started cooking in my first year of middle school.
 
Weren’t your parents concerned about you starting a culinary career at such a young age?
Not exactly. They wanted to confirm whether this was just curiosity or a serious dream. Once they realized how passionate and sincere I was, they fully supported me—even taking me to the C.I.A (The Culinary Institute of America), often called the Harvard of the culinary world, to get professional career guidance
 
I see. So after consulting with the C.I. A, you decided to pursue cooking as your career?
Yes. Amanda Stevens, the C.I.A’s Admissions Assistant Director, kindly advised me not to cook with pressure or fear, but to pursue it with joy and sustained passion. She emphasized gaining lots of hands-on experiences rather than relying only on books.
 
Her heartfelt advice helped me choose the path of becoming a chef earlier than my peers. And this year, C.I.A President Michiel Bakker even wrote me a personal message saying “See You Soon”, which gave me even more confidence and motivation.
 

[Topic cooking scene that was broadcast live for 15 minutes on the center main screen]

To Director Lee: : You discovered Kim’s talent and helped her grow into a rising powerhouse in just one year. What is your teaching philosophy?
Many people in Korea still see chefs merely as technicians. Of course, cooking involves technique—but it is also a form of art. Unfortunately, many fail to distinguish between the two, and when someone says they will major in culinary arts, people often imagine a future of washing dishes at a small restaurant.
 
My mission is to change this perception, emphasize the artistic value of cuisine, and nurture young talents who will lead the next era of the Korean culinary industry. I aim to help passionate young chefs like Kim build a strong foundation and dream even bigger—so they can shine on the global stage.
 
What are your future goals and dreams?
Before entering the CIA, I want to gain as much hands-on experience as possible without interfering with my studies. Since I’m still too young to work in professional restaurants in Korea, I plan to compete in many culinary competitions instead. Amanda told me that experience matters more than medals.
 
My first dream is to become the signature head chef of an iconic hotel restaurant—like ‘Vertigo’ at the Banyan Tree Hotel in Bangkok. My second dream is to establish a world-class Korean culinary school, like C.I.A in the U.S., Le Cordon Bleu in France, Tsuji in Japan, or ALMA in Italy.
 
Though Korea has many culinary academies, none are globally recognized yet, and there are few programs where young aspiring chefs like me can study professionally from an early age.
I want to build a school that represents K-Food on the world stage.
 
We concluded the interview in a warm atmosphere, reaffirming the bright future of the Korean culinary industry and the global potential of K-Food.
  

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